recipe adapted with modifications from/食谱（经调整）取自于: Minty’s Kitchen
ingredients (7 inch square pan with removable bottom)
40g gula melaka, finely chopped
5g butter
150g banana, cut into pieces (about 1.5 medium bananas)
6 large egg yolk
45g macadamia oil (any nut oil, rice or coconut oil OK)
1 tsp vanilla extract
80g all purpose flour
15g rice flour
1/4 tsp salt
6 large egg white ~ updated
40g caster sugar ~ updated
食材（7寸方形活动底烤盘）
马六甲椰糖 40克、剁碎
黄油 5克
香蕉 150克、切段（约一条半中号香蕉）
蛋黄 6大颗
夏威夷坚果油 45克（任何坚果油、米油或椰油 OK）
香草精 1小匙
普通面粉 80克
粘米粉 15克
盐 1/4小匙
蛋白 6大颗 ～更新
绵白糖 40克 ～更新
Directions/做法
sift flours and salt together twice and set aside
caramelise gula melaka with butter over low heat
粉类食材和盐过筛两次、待用
椰糖和黄油以小火溶化、煮开
pour the above into chopped banana
blend well and set aside
将椰糖浆倒入切段香蕉
以搅拌器搅拌均匀。待用
beat egg whites with sugar till stiff and shiny peaks
chill whilst preparing egg yolk batter
蛋白和绵白糖打发至湿润、硬性状
冷藏备用
using the same egg beater, whisk egg yolk slightly
打蛋头无需清洗。将蛋黄略打散
add in oil, vanilla extract and mashed banana
mix well
倒入油、香草精和香蕉泥
拌匀
add in sifted flour and incorporate well
加入过筛面粉、拌匀
add in one third portion of egg white meringue to egg yolk batter
fold well with egg whisk
将三分之一蛋白霜以打蛋头拌入面糊
pour entire egg yolk batter into remaining egg white meringue
fold well with spatula
将面糊一口气倒入剩余的蛋白霜
用刮刀翻拌均匀
pour batter into pan, tap and level surface with spatula
面糊倒入烤盘、轻拍数下、表面以刮刀铺平
bake in second lowest rack of 180 degrees C preheated oven for 30 mins
if making hot cross cake, slit cake around 10 mins after baking or when a skin has formed on surface
送入预热至 180摄氏度倒数第二层烤箱烤 30分钟
如做拜拜蛋糕，可在入炉 10分钟后将蛋糕拉出，在面糊顶部划上 “＋”
once cake starts to brown, turn off top heat and continue baking till cooked
i turned off top heat at 30 mins, and continued baking for 25 mins
total baking time 55 mins
(baking temperature and time for reference only)
蛋糕上色后即可关掉上火继续烤至熟透
我在蛋糕烤了 30分钟后关掉上火，续烤 25分钟
全程烘焙时间 55 分钟
(烘焙温度和时间仅供参考）
invert cake and cool completely before unmoulding and slicing
出炉后将蛋糕立马倒扣
待冷却后再脱模、切片
Hi Victoria,may I know how much sugar to be added to the egg white?
Hi Sylvia
thanks for alerting me. i have updated the post accordingly.
Thank you. 🙂
Hi, what does top heat means? Does it mean you turned off the temp after 30 mins of baking @ 180 deg Celsius but continue baking the cake in the oven for another 25 mins?
Some ovens come with top and bottom heat control. I turned off top heat and continued baking with bottom heat
喜欢这样的蛋糕哦！软绵绵的。而且不会油腻。很赞。
Can this be baked in a tube pan? If yes,what size?
Yes you can. You may like to refer to the original recipe link included above
what if i used your recipe in tube pan? is it matter? why you didnt used cream of tar tar? thanks 🙂
Hi, original recipes suggest 20cm tube pan.
An authentic chiffon cake does not use any raising agent which is why I never use these in any of my chiffon bakes.
thanks Vic.. i already tried a lot of your recipe, and it did very well and good either..
do you have any banana bread recipe? like banana bread starbuck copycat maybe.. hehe..
Hi, may I know why you omitted baking powder? Tks!
Hi, an authentic chiffon cake doesn’t use any raising agent. Hence You will note that in my chiffon recipes, I hv chosen to stay authentic. Hope this help
Thanks for the advice!
Hi, may i ask for advice. Can this be baked in normal cake pan without removable base. Also, can any chiffon cake recipe be bake in non-tube cake pan? Tks
Hi Victoria, can I omit the rice flour or substitute with something else like corn flour? Thanks =)